Mystery Lovers' Kitchen: prosciutto

Wednesday, May 19, 2021

Prosciutto Apple and Cheddar Pastries #Recipe by Mia P. Manansala @MPMtheWriter

Prosciutto, Apple, and Cheddar Pastry Roll

Need a quick yet impressive snack for a small gathering, or something tasty to nibble on while enjoying the sun on a backyard picnic? These prosciutto, apple, and cheese pastries are just the thing! I normally use individual crescent roll dough to make apple and cheddar crescents, but I accidentally picked up the sheets on my most recent shopping trip. Luckily, they work just as well and let me experiment by adding prosciutto to the mix.

Honestly? I think I prefer the apple and cheddar by themselves (I know, I’m shocked--I’m a huge prosciutto fan), but I think the prosciutto would work beautifully with fig jam and brie so I plan on making that version soon. This recipe is quick and versatile, so I hope you give it a try and let me know in the comments if you stumble upon other great flavor combinations.

Prosciutto, Apple, and Cheddar Pastries

Serves 3-4 as a light snack

Ingredients:

1 tube crescent dough (sheets are what I used this time, but the individual crescents work well)

1 2oz pack of prosciutto

1 apple, thinly sliced*

Grated sharp cheddar cheese**

Directions:

Lay out the dough sheet and mark out 9 roughly equal portions on the long sides of the sheet.
Using the marks as guides, slice about ⅓ of the way in on both sides leaving a ⅓ long strip in the middle.
Lay the prosciutto in the middle strip.
Top the prosciutto with the sliced apples, and then the grated cheese.
Bring the sliced strips up over the middle to cover the filling, alternating which strip goes on top.
Sprinkle with more grated cheese and bake according to directions on your particular brand of crescent dough (mine were 350 degrees Fahrenheit for 10-13 minutes) until golden brown.
Cool slightly, slice, and enjoy!

*the thicker the slices, the more the apples retain their crunch. Mine were slightly too chunky, so make sure you slice according to your preferred level of doneness

**I didn't measure, just added about two big handfuls, but I'd say anywhere between 1/2 - 1 cup of grated cheese would be good

Cast of Characters

Lay out the dough sheet, mark out nine portions, and slice about 1/3 of the way in on each (long) side

Lay the prosciutto down the middle strip

Lay the apple slices on top of the prosciutto

Sprinkle the cheese on top of the apples

Bring the sliced strips of pastries up over the filling, alternating which strips go on top

Sprinkle lightly with cheese and bake until golden brown according to your brand of dough's instructions. Let cool slightly, slice, and serve.

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Tuesday, April 11, 2017

Italian Easter Pie Palmiers: Little Heart-Shaped Quiches by Cleo Coyle

Every year at Pasqua, my beloved Aunt Mary would make an Italian Easter Pie. Her version of this rustic pie was amazing to me because it was so satisfying yet so simple. She called it a "pizza," but Americans would recognize it as closer to a white calzone.

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She would fill her rustic Easter pie with ricotta; diced ham; fresh parsley (always fresh!); strong, grated Italian cheese; and raw eggs for binding. She'd mix up a delicious, slightly sweet dough using just her hands on a big bread board. Then she'd roll our the dough, mound in the filling, fold over the dough, seal it, and bake it. After it was baked and chilled (yes, chilled!), we would cut thin slices and eat it at all hours, for breakfast, lunch, snacks, as an appetizer before dinner, or a savory dessert after.

My Aunt
Mary Capaccio

I greatly miss my Aunt Mary. She came to the USA from Italy with my mother. During my childhood, she lived with us and was like a second mother to me and my sister. Aunt Mary passed away over ten years ago, and I still yearn for all the wonderful foods she made for our family. Although I do try to duplicate her recipes, it's the cooking from her heart that I miss the most.

That's why I am once again sharing this Easter recipe with you today, which folds all the flavors of her Easter Pie into a little palmier. The French palmier (a cookie made of sugar-dusted puff pastry) is actually named after a palm leaf, but the shape reminds me more of a heart and that seemed just perfect for my memory of Aunt Mary and her Easter Pie.

I can also testify that a bite of this palmier (after it is baked and chilled) will give you an almost identical taste to what my aunt made every Easter.

Buona Pasqua, Aunt Mary!

Happy Easter, everyone!

~ Cleo

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Cleo Coyle's Italian

Easter Pie Palmiers

Little Heart-Shaped Quiches

Makes 10 savory palmiers

Serve as an appetizer or snack; taste can be compared to a quiche.

Ingredients

1 cup ricotta cheese (whole milk)
2 tablespoons grated Pecorino Romano cheese

1/2 cup flat leaf Italian parsley (fresh!), finely chopped down to 1/4 c.

1 sheet of Pepperidge Farm puff pastry (or 10 x 10-inch homemade)

1 egg, lightly beaten

5 thin slices of good quality ham or prosciutto

Method

Step 1: Mix the filling - In a small bowl, mix the ricotta, grated Romano, and finely chopped fresh parsley. (I just use a good handful, which is about 1/2 cup. When you chop it finely, the volume measure goes down to 1/4 cup.) This filling should be very well mixed--be sure to work in all of the grated cheese and parsley. Set aside in the fridge to keep it cold.

Step 2: Prepare the pastry - Line a baking sheet with parchment paper. The paper is mandatory. Not only will it help prevent your palmiers from scorching on your pan's hot spots, it will help you fold the puff pastry when the time comes. Lay the puff pastry out on the parchment paper. Use your favorite recipe or go with the Pepperidge Farm frozen puff pastry sheets. If you've never used these before, see the photo below...

Two folded sheets of puff pastry come in one package. Take out one sheet and allow it to thaw about 30 minutes (or you can cheat and microwave it on low for no more than 10 seconds to thaw it slightly). Now unfold the dough. If there are any cracks, wet your finger and press the dough together to mend it. TIP: Handle the dough as little as possible and keep it cold during the assembly process by returning it to the fridge to re-chill.

Step 3: Brush and layer - Lightly beat the egg and brush it over the entire sheet of puff pastry. Then mound the ricotta cheese mixture onto the egg-washed pastry. Use a rubber spatula or the back of a spoon to smooth the filling into an even layer. Now lay your thin slices of ham (or prosciutto) over the top layer of ricotta and fold.

Step 4: Fold - You want to fold this 10 x 10-inch sheet like a letter, into thirds, and then a final time so that the two folded layers are stacked. I like to use the parchment paper to lift and fold, which prevents my hands from warming the puff pastry.

Step 5: Chill and slice - Chill the dough for at least 20 minutes and then cut into 1-inch slices.

WARNING: The chilling is necessary for the best result. If the dough is warm, it will begin to give and bend as you cut it, and you're palmiers will not hold their pretty shapes. Set the slices on their sides, leaving room between each to allow space for expansion while baking.

Step 6 - Bake and cool - Bake 15 to 20 minutes in an oven that is well pre-heated to 400 degrees F. The Easter Pie Palmiers are done when the pastry has puffed and turned golden brown. Remove the pan from the oven and allow the palmiers to cool a bit before carefully transferring to a rack. Allow these savory goodies to cool to room temperature before eating. If you want to experience the true taste of a traditional Italian Easter Pie, then chill these a bit in the fridge, take them out, and...eat with joy! Love, Cleo